Heat the oil in a large frying pan over medium-high heat. Add the bacon and cook, stirring often, for 3 minutes or until golden.

Step 2

Add the garlic and cook, stirring, for 30 seconds or until aromatic. Add the cabbage and cook, stirring, for 3 minutes or until tender.

Step 3

Meanwhile, cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain.

Step 4

Whisk together the eggs and 60g (3/4 cup) of the parmesan in a large heatproof bowl. Add the hot pasta and cabbage mixture. Season with salt and pepper. Toss until well combined. Divide among serving dishes. Top with remaining parmesan to serve.

Make sure the pasta is still hot in step 4 so it "cooks" the egg in the sauce. Budget tip: Instead of shortcut bacon, buy 2 middle bacon rashers from the deli counter.